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Jumbo Zucchini Chip Muffins Recipe
Jumbo Zucchini Chip Muffins Recipe photo by Taste of Home

Jumbo Zucchini Chip Muffins Recipe

Read Reviews (6)
4.6 6
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“There’s a hint of cinnamon in these moist, delicious muffins. For a variation, omit the chips and nuts, and add 12 ounces of sweetened, flaked coconut.” —Susanne Spicker, North Ogden, Utah
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 12 servings

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 eggs, beaten
  • 2/3 cup canola oil
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 cup chopped walnuts
  • MASCARPONE FROSTING:
  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup Mascarpone cheese
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely chopped walnuts

Nutritional Facts

1 muffin equals 726 calories, 46 g fat (15 g saturated fat), 103 mg cholesterol, 439 mg sodium, 71 g carbohydrate, 3 g fiber, 11 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts.
  2. Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts. Yield: 1 dozen.
Originally published as Jumbo Zucchini Chip Muffins in Taste of Home December/January 2011, p115

Nutritional Facts

1 muffin equals 726 calories, 46 g fat (15 g saturated fat), 103 mg cholesterol, 439 mg sodium, 71 g carbohydrate, 3 g fiber, 11 g protein.

Reviews for Jumbo Zucchini Chip Muffins(6)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 14, 2013

I was a little concerned when the batter was so dry so I added coconut for moisture. They came out quite "heavy" looking, but after I tried one, it was yummy, moist and not dry, so I would definitely add the coconut again or maybe even a little applesauce next time. They are very filling, but nonetheless very tasty.

MY REVIEW
Reviewed Nov. 1, 2012

Have made many times using nuts and coconut ,always a great sucess Thank yoi=u.

MY REVIEW
Reviewed Sep. 24, 2012

I had many compliments on these. I thought they were good, but a little dry.

MY REVIEW
Reviewed Sep. 7, 2012

Very good, made smaller size and used coconut instead of chocolate chips.

MY REVIEW
Reviewed Jun. 29, 2012

Very delicious, filling muffin. Made it without the frosting and it was still very tasty. I think the frosting would make it too rich. Also made 24 muffins instead of 12.  

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